Best Roasted Brussels Sprouts And Parsnips Recipes

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Roasted Brussels Sprouts and Parsnips image

Roasted Brussels sprouts and parsnips.

Provided by Robin Wenner

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

⅓ cup balsamic vinaigrette salad dressing (such as Kraft®)
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 pound Brussels sprouts, halved
1 pound parsnips, peeled
1 large red onion, thickly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix salad dressing, brown sugar, and thyme together in a small bowl.
Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
Bake in preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 39.6 g, Fat 6.7 g, Fiber 10.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 275.6 mg, Sugar 13.5 g

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

Steps:

Preheat the oven to 400 degrees F.
Grease an 11" x 7" baking sheet with extra virgin olive oil.
Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
Toss well, evenly coating all the vegetables with the seasonings and oil.
Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet.
Place on the middle rack in the oven and bake for 35 to 40 minutes.

ROASTED FALL SALAD WITH PARSNIPS, BRUSSELS SPROUTS, AND GRAPES

Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes image

Enhance the flavor of roasted fall vegetables with herbs, spices, and seasonal fruit. This recipe comes from TV chef Nora Singley. Also try: Roasted Fall Vegetable Salad

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 1/2 pounds parsnips, cut into 3-inch-long, 1/2-inch thick wedges
1 pound brussels sprouts, trimmed and halved
1 pound seedless red grapes
8 large shallots, cut into eight wedges each
2 fuyu persimmons, peeled and cut into 1-inch wedges
1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons ground allspice
Coarse salt and freshly ground pepper
1/4 cup sherry-wine vinegar
Maldon sea salt

Steps:

Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
In a large bowl, combine parsnips, brussels sprouts, grapes, shallots, persimmons, and thyme. Add olive oil and allspice and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and season with thyme leaves and sea salt. Serve.